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Troubleshooting

Even the best bakers can mess up and make a mistake. The key to successful baking is learning from those mistakes, knowing what went wrong and how to fix it if you can. A preventive measure is to double check your measurements and check your dough as you mix so you can make corrections before the product bakes to help minimize food waste due to poor mixing or recipe mistakes.

Looking for more ideas to accent your baking adventures? Check out our TIPS!

The following charts will help you determine what happened when your product does not turn out the way you would like them to.

Cookie problems and causes
Problems Possible Causes

SPREADING TOO MUCH

Too much fat and/or liquid

Too much baking soda

Oven temperature too low

Baking pan over greased

Dough too warm and/or loose

Flour too weak or not enough used

DOESN'T SPREAD ENOUGH

Too little sugar

Flour too strong

Oven temperature too high

Improper mixing

Too little leavening agent

TOO CRUMBLY

Not enough eggs

Too much leavening agent

Improper mixing, dough unable to develop properly

Too much fat

Too much sugar

TOO TOUGH

Mixed too long

Not enough sugar

Too little fat

Flour used too strong or added too much

TOO HARD AND/OR DRY

Too much flour

Not enough liquid

Oven temperature too low

Too little fat

Baked too long

Muffin problems and causes
Problems POSSIBLE CAUSES

TUNNELING

Batter over mixed

Flour used too strong or added too much

Oven temperature too high

CRUST TOO THICK

Too much sugar

Oven temperature too low

SUNK AFTER BAKING

Under baked

Flour too weak

Excessive leavening agent

Too much liquid

TOO DRY AND/OR HARD

Flour too strong

Oven temperature too low

Too little sugar

Baked too long

Not enough liquid

Too little fat

POOR FLAVOR

Too much leavening agent

Poor quality ingredients used

Ingredients measured incorrectly

DENSE OR NO RISE

Over mixed

Batter sat too long before baking

Old chemical leavener

Scone problems and causes
PROBLEMS Possible CAUSES

TOO TOUGH AND/OR DENSE

Over mixed

Flour too strong or too much used

Too much liquid

SPREADS TOO MUCH

Fat too warm

Too much leavening agent

CRUST TOO THICK

Too much sugar

Oven temperature too low

Cake problems and causes
PROBLEMS possible CAUSES

BATTER CURDLES

Fat not creamed properly before liquids added

Wrong mixing method used for recipe

Ingredients different temperatures

CAKE CRACKS

Too much flour

Oven temperature too high

Not enough liquid

LACKS VOLUME

Flour too strong

Egg whites under whipped or deflated during mixing

Too much fat or liquid

Old chemical leavener or improper amount

Oven temperature too high

DENSE TEXTURE

Improper mixing

Not enough leavener

Too much liquid

Too much fat

COARSE GRAIN

Too much leavening agent

Oven too cold - cake baked too slowly (fully preheat before adding cake)

Fat/sugar under creamed

CAKE UNEVEN

Uneven oven heat

Oven racks are not level

Batter spread unevenly

Cake pans are warped

 

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